Eggplant Moussaka (Patlican Musakka) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 15 minutes | 50 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 small eggplants | olive oil, for shallow frying | 1 Tbsp margarine |
| 2 fresh ripe tomatoes, skinned and chopped | 8 oz ground lamb or beef | chopped fresh parsley, to garnish |
| 1 | Wash the eggplants, peel the skins horizontally in stripes, then slice in circles. Fry the eggplants in a little oil until they change color. Place in an ovenproof dish. |
| 2 | Preheat a 375 F oven. Heat the margarine in a saucepan, and add the onions, tomatoes, and ground meat. Cover and cook for 10 minutes over medium heat. |
| 3 | Pour the meat mixture over the eggplants. Add enough water to cover then cook in the oven for 40 minutes. Serve with chopped parsley scattered over. |